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    You are in: Home / Recipes / Tex-Mex Smoky Beef Chili Hash Recipe
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    Tex-Mex Smoky Beef Chili Hash

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    yooper's Note:

    Patricia Harmon won $10,000 when she submitted this recipe in the 2001 National Beef Cook-Off Contest. Very easy and quick with prepared roast beef and potatoes. Patricia also recommends rolling it in tortillas or a sandwich or offering it with eggs for breakfast. From "Hometown Cooking" magazine April 2002 issue.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 (20 ounce) package refrigerated diced potatoes, with onion
    • 3 tablespoons cooking oil
    • 1 (17 ounce) package refrigerated cooked beef roast, au jus
    • 1 cup salsa
    • 1/2-1 teaspoon finely chopped canned chipotle chile, plus
    • 1 teaspoon adobo sauce
    • 1 cup shredded four-cheese Mexican blend cheese

    Directions:

    1. 1
      In a large nonstick skillet, cook the potatoes in hot oil for 8 to 10 minutes or until light brown, stirring often.
    2. 2
      Meanwhile, cut roast into 1-inch pieces.
    3. 3
      Combine packaged gravy, salsa chipotle pepper, and adobo sauce.
    4. 4
      Add beef and gravy mixture to potatoes in skillet, stirring just until combined.
    5. 5
      Cover and cook over medium heat for 10 minutes.
    6. 6
      Uncover, sprinkle with cheese.
    7. 7
      Cook, covered for 1 to 2 minutes more or until cheese is melted.

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    Nutritional Facts for Tex-Mex Smoky Beef Chili Hash

    Serving Size: 1 (370 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 649.5
     
    Calories from Fat 396
    61%
    Total Fat 44.0 g
    67%
    Saturated Fat 17.2 g
    86%
    Cholesterol 118.4 mg
    39%
    Sodium 842.9 mg
    35%
    Total Carbohydrate 30.3 g
    10%
    Dietary Fiber 4.1 g
    16%
    Sugars 4.6 g
    18%
    Protein 33.2 g
    66%

    The following items or measurements are not included:

    adobo sauce

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